Chocolate Chip Cheesecake Brownies

Chocolate Chip Cheesecake brownies are rich cookie brownies layered with smooth creamy cheesecake.  They are so easy to make, but are packed with tons of flavor! Between the strong buttery chocolate flavor in the cookie brownie and the rich cream cheese filling, every bite will have you saying, “Yum!”

If you are like me and love the inspired combo of the denser brownie texture and the smooth cheesecake filling, try these other cheesecake brownie recipes Hershey’s chocolate cheesecake brownies, strawberry cheesecake brownies or cherry cheesecake brownies.

Chocolate chip cheesecake brownies stacked on top of each other.

Chocolate Chip Cheesecake Brownies

My obsession with cheesecake continues. I knew that I would love this recipe even before I made it! Unfortunately, there is no way to skinny this recipe up at all. You could buy fat free cream cheese to make yourself feel a little better. But I promise it is worth every bite. And I may or may not have had one for breakfast. They are that good!

The contrasting textures in this dessert are what make it SOOO GOOD! You get the thick and moist cookie brownie, the creaminess of the cheesecake filling, and finally the crunch of the chocolate chips.  When I first tried these, I knew they would be one of my new favorite desserts.  The best part was having my kids help me make these.  There were plenty of “jobs” for everyone to do, we had a “cheesecake team” and “brownie team” to divide up the tasks.  It was a fun family time that added to the joy of eating these yummy treats in the end!  The brownies don’t last long at all, but the memories sure will!

Cheesecake Brownies Ingredients

Cookies Crust Ingredients: 

  • Brown Sugar: Gives a rich sweetness to the cookie crust.
  • Sugar: The sweetness from the sugar binds everything together.
  • Butter: Use room temperature butter for easier mixing.
  • Oil: Keeps the brownie from being dry.
  • Eggs: Adds moisture to the brownie.
  • Baking Soda: This makes the cookie brownie rise.
  • Salt: To balance the sweetness and keep you coming back for more bites!
  • Baking Powder: Lightens the texture of the brownie.
  • Vanilla: Added in both the crust and the filling to keep the flavor throughout.
  • Flour: Gives the crust structure.
  • Milk Chocolate Chips: Light, sweet chocolate flavor.

Cheesecake:

  • Cream Cheese: Room temperature for better mixing.
  • Egg:  Acts as a glue that holds the filling together.
  • Granulated Sugar: Fine Sugar crystals that don’t stick together so they are easier to measure.
  • Vanilla Extract: Choose a high quality vanilla to give you that great vanilla flavor!

How to Make Cheesecake Brownies

  1. Make the Chocolate Chip Brownie crust: Preheat oven to 350 degrees. Cream butter, oil and sugars. Add eggs and beat until fluffy. Mix in the rest of the ingredients. Put half of the dough mix in the bottom of an ungreased 13×9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.
  2. Make the cheesecake filling: While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended.
  3. Layer the brownie and cheesecake filling: Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK 🙂 Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.
  4. Bake for 35 minutes:  Be sure to keep an eye on these while they are cooking!  Mine took about 23 minutes, so just keep checking until they are golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese.
The process of making chocolate chip cheesecake brownies with four photos.

Tips for Making the Best Chocolate Chip Bars

  • Flour your fingers before patting down brownie mix on the bottom of the pan to keep it from sticking to you.
  • When making your cheesecake mixture make sure your cream cheese is room temperature.  If it is too cold it will not mix properly. (To speed up the process you can microwave the cream cheese at 10 second increments until you achieve room temperature consistency.)
  • Avoid cracks in your cheesecake by not over mixing.  Too much air will cause the cheesecake to rise too rapidly in the oven which is what creates the cracking.  Instead, mix the cream cheese and sugar completely then switch to a low blend once you add the egg.
  • Let the bars cool for 30 minutes before storing them in the refrigerator for 2 hours.  Placing them in the refrigerator too soon after cooking will cause condensation which will make the cheesecake texture gummier and more inconsistent.
Chocolate chip cheesecake brownies in a pan with one brownie missing.

More Delicious Brownies to Love

Chocolate chip cheesecake brownies stacked on top of each other soon a wooden cutting board and towel in the background.

Chocolate Chip cheesecake brownies

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Alyssa Rivers
Servings 24 Cookies

Description

Instead of buying the store bought cookie mix, I made the Best Chocolate Chip cookie recipe. But if you are looking for easy then go with the store bought kind!


Course Dessert, Snack
Cuisine American
Keyword cheesecake brownies, chocolate chip cheesecake brownie recipe, chocolate chip cheesecake brownies

Ingredients

Cookie Crust Ingredients:

  • 1 cup  brown sugar
  • 1 cup  sugar
  • 1/2 cup  butter
  • 1/2 cup  oil
  • eggs
  • 1 tsp.  baking soda
  • 1 tsp.  salt
  • 1 tsp.  baking powder
  • 1 tsp.  vanilla
  • 3 cups  flour
  • milk chocolate chips

Cheesecake:

  • 1 package Cream Cheese 8 ounces of regular room temperature (I softened mine in microwave and mixed in the sugar and egg so it poured easily over crust)
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/2 tsp. vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Cream butter, oil and sugars. Add eggs and beat until fluffy.  Mix in the rest of the ingredients.  Put half of the dough mix in  the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

  2. While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK 🙂

  3. Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all bake for 35 minutes (mine took about 23, just keep checking) or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Recipe Notes

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc...


(Original recipe used a package of chocolate chip mix, I used my recipe for the Best Chocolate Chip Cookies)

 

Updated on

Originally Posted On: August 11, 2012


Nutrition Facts

Serves: 24

Calories311kcal (16%)Carbohydrates45g (15%)Protein4g (8%)Fat13g (20%)Saturated Fat5g (25%)Cholesterol41mg (14%)Sodium213mg (9%)Potassium86mg (2%)Fiber1g (4%)Sugar22g (24%)Vitamin A279IU (6%)Calcium35mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. These look fantastic! I love anything with cream cheese and these cookies sound delicious. Thanks for stopping by my blog. I’m following you back from What’s Cooking in the Burbs. Have a great evening! 🙂

  2. Alyssa – I totally love your blog! I pinned this to Pinterest early this week and I’ve been trying to find a good time to make these! They look delicious!! Then, when you linked up to the Weekend Wonders party, I knew I had to feature you. So….I’m featuring this yummy dessert today and pinning it again to the Features board.

  3. How much chocolate chips did you use? And when you say crumble do you mean just that or should I spread it onto the top?

    1. Hi Samantha! I used a 12 ounce bag of chocolate chips. And yes you crumble it over the top. You wouldn’t be able to spread because the cream cheese mixture will be soft. 🙂

  4. Thanks for visiting my blog and for the follow. I am following you back! I like the format you have here, rating by stars, noting if there is anything you would do differently.

  5. Made these last week. My only change was doubling the cream cheese filling (similar recipe I saw used more). HUGE success. Husband loved. Tailgaters couldn’t get enough. Very rich, cut them small. We thought they tasted best chilled.

  6. So, I made these tonight and I have to say, I was less than impressed. I expected this recipe to be pretty amazing, being as this combines two separately-delicious desserts. Well I followed the recipe STEP-BY-STEP, including your homemade chocolate chip recipe. I originally cooked mine for 25 minutes (at this point, the top crust was PERFECT) but the bars appeared to still be liquid-y so I continued to cook them for an additional 10 minutes, at which point, the crust was now hard and a bit burnt. I took it out, let it cool for about 20-30 minutes then put it directly in the fridge for about three hours. When I cut into it, the middle was very, VERY gooey and when I bit into it, the flavor and taste was ver un-impressive. I’m hoping that after it sits for a few more hours (or overnight) in the fridge, it will be better.

  7. hi! looks just great!
    I want to see if I got it right… there are 2 cups of sugar in total in the recipe? one brown and another white? tnx

    1. The pictures don’t do it justice! Wait until you try one…MMMM! SO Good! Thanks for following along with me! Xo

      Your Recipe Critic,
      Alyssa

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